Salmon Skewers with Tzatziki and Feta

Grilled salmon is always a good idea and one of Runa Kendseth’s favorites. The side dishes can be varied endlessly – we’ve chosen a tasty Greek twist with tzatziki, feta cheese, pine nuts, and grilled lemon. A quick, easy dinner with kebabs that’s perfect for taking on a trip if you want! All our recipes are sourced fromgodfisk.no

Photo: Marius Fiskum

Method

Gather wooden skewers and soak them in water for about 15 minutes before use.
Cut the salmon into 2-3 cm wide pieces, and lengths that fit the skewers.
Thread the salmon pieces onto the skewers.
Brush the salmon with olive oil and parsley. Season with pepper and salt.
Cook the skewers over high heat for about 2-3 minutes.
Cut the lemons in half and grill them in a grill pan.
Grill the pita breads on the grill or in a skillet.

Tzatziki

Grate the cucumber using a coarse grater, and squeeze out the excess water.
Mix the grated cucumber with yogurt, and grate garlic with a grater.
Salt and pepper to taste.

Serving

Place the pita bread on a plate.
Spread a couple of tablespoons of tzatziki on top.
Add lettuce, onions, radishes, and snow peas.
Top with the salmon skewers, sprinkle with crumbled feta cheese, chopped parsley, toasted pine nuts, and grilled lemon.

Salmon Skewers with Tzatziki and Feta

Ingredients

Tzatziki

Method

Tzatziki

Serving

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